RANCH HOUSE SALAD WITH PECAN VINAIGRETTE
This comes from Southern Living. Served at Bald Eagle Ranch in Bandera, Texas. I am still cleaning out my stash and wanted to save. It sounds wonderful.
Provided by TXOLDHAM
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Divide greens evenly onto 4 salad plates; top with cabbage and cheese. Arrange tomato wedges and avocado over greens.
- Pour oil to depth of 1/2 inch in a skillet and heat to 350 degrees. Fry tortilla strips in hot oil until crisp, about 1 minute. Drain on paper towels.
- Drizzle salads with Pecan Vinaigrette and top with tortilla strips.
- For dressing, process first 5 ingredients and if desired, sherry, in a blender until smooth. Turn blender on high and add olive oil gradually in a slow, steady stream until thickened. Stir in the pecans.
Nutrition Facts : Calories 702.5, Fat 71.2, SaturatedFat 11.7, Cholesterol 12.6, Sodium 467, Carbohydrate 14.4, Fiber 5.8, Sugar 2.5, Protein 6.7
TOASTED HAZELNUT SALAD WITH DRIED CRANBERRIES AND HAZELNUT VINAIGRETTE
Steps:
- In a small saucepan heat 2 teaspoons olive oil over moderate heat until hot but not smoking and cook shallots, stirring, until golden brown. Stir in cranberries, 3 tablespoons vinegar, water, and sugar and simmer mixture, stirring occasionally, until syrupy, about 4 minutes. Transfer mixture to a bowl and cool to room temperature.
- In a small skillet heat 1 teaspoon olive oil over moderate heat until hot but not smoking and cook hazelnuts with salt and pepper to taste, stirring, until golden brown, about 3 minutes. Transfer nuts to a plate and cool.
- In a small bowl whisk together mustard and remaining tablespoon vinegar with salt and pepper to taste. In a stream whisk in hazelnut oil and remaining 2 tablespoons olive oil until emulsified.
- In a large bowl toss greens with just enough dressing to coat and divide among 6 plates. Sprinkle salads with cranberry mixture and hazelnuts. Serve salad with soup as a main course or align as a first course.
PECAN CRUNCH SALAD WITH HAZELNUT VINAIGRETTE
Another salad recipe I picked up from a B&B in Montana. I have made this several times when catering lunches for our Pastoral staff.
Provided by Fairy Godmother
Categories Lunch/Snacks
Time 19m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Put all the pecan cruch ingredients into a small frypan over medium heat. Cook until sugar just caramelizes. Place on foil to cool. When cool put in a baggie to break up.
- Mix all the ingredients for the vinegarette in a blender. I use a hand blender.
- Toss greens with cheese, add vinegarette to taste. Sprinkle top of salad with the pecan crunch.
Nutrition Facts : Calories 398.3, Fat 38.8, SaturatedFat 10.4, Cholesterol 31.4, Sodium 626.3, Carbohydrate 7.6, Fiber 1.3, Sugar 5.5, Protein 7.3
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